Seitan Piccatta 2

1 Tbsp. Egg Replacer
4 Tbsp. water
2 cups unbleached flour
1 tsp. salt
1 tsp. pepper
1/4 tsp. oregano
6 medallions of seitan


For the sauce:
2 Tbsp. olive oil
2 Tbsp. unbleached flour
1/4 cup diced onions
1 cup white wine
1/4 cup lemon juice
1/4 cup capers
1 tsp. turmeric
2 cups water
1 tsp. sea salt
1/2 tsp. pepper

• Mix egg replacer with water until dissolved. Mix the remaining ingredients together in a bowl, except for the seitan.
• Dip one seitan medallion at a time in the egg-replacer mixture, then coat it in the flour mixture.
• Heat 1 teaspoonful of oil in a sauté pan and cook the seitan until golden brown. • Pour 2 tablespoonfuls of sauce on top of each medallion of seitan and serve with rice and roasted vegetables.
For the sauce:
• In a hot pan, heat olive oil and flour to make a roux. Let the roux cook for 5 minutes, then add diced onions, white wine, and lemon juice. Stir mixture then add the capers, turmeric, and water and stir until the turmeric is completely dissolved. Let this delectable sauce cook for 20 minutes over a low flame.
• Add sea salt and pepper. Keep hot on stove to pour over medallions of seitan.